Harive Soppu Bendhi (Green Amaranth and Coconut Curry) | How to make Harive Soppu Bendhi (Green Amaranth and Coconut Curry)

By Sia Krishna  |  13th May 2016  |  
5 from 1 review Rate It!
  • Harive Soppu Bendhi (Green Amaranth and Coconut Curry), How to make Harive Soppu Bendhi (Green Amaranth and Coconut Curry)
Harive Soppu Bendhi (Green Amaranth and Coconut Curry)by Sia Krishna
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

87

1





About Harive Soppu Bendhi (Green Amaranth and Coconut Curry) Recipe

Bendi is a simple, mildly spiced coconut gravy made using gourds like bottle gourd, pumpkin, ash gourd or greens like spinach, malabar spinach, green/red amaranth etc. The only spice used in the coconut gravy is cumin and a green chilli or two for light kick of heat. This Harive Soppu Bendi makes a perfect curry for little ones or those who can’t handle too spicy curries. With no overpowering spices competing, naturally astringent amaranth leaves flavour comes through the mild coconut gravy. Try this simple and flavourful Amaranth Coconut Curry when you feel like eating some light and healthy food and see your taste buds thanking you! :)

Harive Soppu Bendhi (Green Amaranth and Coconut Curry)

Ingredients to make Harive Soppu Bendhi (Green Amaranth and Coconut Curry)

  • 1 bunch tender Harive Soppu/Green amaranth Leaves (Around 2½ - 3 packed cups)
  • 1 tsp Jaggary/Palm sugar
  • salt to taste
  • 1½ packed cups grated coconut, fresh or frozen
  • 1 tsp jeera/cumin seeds
  • 1-2 green chillies, slit
  • 1 tsp mustard seeds
  • 1 Dry red chilli, cut into 2-3 pieces
  • A pinch of Hing/asafoetida (Optional)
  • A spring of curry leaves
  • ½ tbsp. Oil (Preferably coconut oil)

How to make Harive Soppu Bendhi (Green Amaranth and Coconut Curry)

  1. Clean and wash the tender amaranth leaves. If you are not using the home grown greens or from organic shops and instead have brought it from market, it is best to soak it in a bowl of water with a tsp of salt for 10-15 minutes.
  2. After it has been thoroughly washed, chop them to stripes of 1 inch thickness. Use the tender stems as well, and cut them into 1 inch long pieces. Set aside until needed.
  3. Cook the amaranth leaves in 1 cup of water along with its stems, jaggary and salt to taste. Cook it only until it wilts and doesn’t lose its vibrant green colour, about 3 mins.
  4. While the leaves are getting cooked, grind grated coconut along with cumin seeds and green chillies by adding little water to make smooth and thick paste.
  5. Add this coconut paste to the cooked greens and reduce the heat to low. Adjust the salt and let it cook uncovered until small bubbles start to appear on surface, about 5-7 mins and turn off the heat.
  6. While the curry is simmering, prepare the tempering/tadka by heating the oil in small pan. Once the oil is hot, add mustard seeds, red chilli pieces & hing. When the mustard seeds start to pop and splutter, add curry leaves & turn off heat.
  7. Transfer the tadka to the Harive Soppu Bendi and mix them well. Cover and let it sit for 10-15 minutes for the flavours to develop and blend well.
  8. Serve this delicious and healthy Harive Soppu Bendi with a bowl of steaming rice and pickle and enjoy!

My Tip:

If you are not using the home grown greens or from organic shops and instead have brought it from market, it is best to soak it in a bowl of water with a tsp of salt for 10-15 minutes. This helps in cleaning any residues of pesticides clinging to the leaves. Do not cook this curry for long as it will lose its flavours. If you don’t get amaranth leaves in your neck of woods, just replace it with spinach and follow the recipe instructions.

Reviews for Harive Soppu Bendhi (Green Amaranth and Coconut Curry) (1)

Deviyani Srivastava2 years ago

Beautiful picture!
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